October 1, 2009
Editor's Page
Editor's Page: On Comfort Food and Choice
Conventional wisdom is not always a good predictor of eating behavior. Read More
Innovator
FM Innovator: Why Dining at Vandy Is Dandy
A customized meal plan approach has allowed Vanderbilt Dining to make community dining a prominent part of a traditionally retail-oriented campus culture. Read More
Changing the Culture
In 2001, Vanderbilt's administration unveiled plans for the school's Residential College Initiative, the result of several years of groundwork designed Read More
Management
Front of the House
HFM Has a Last (and First) Hurrah
Healthcare association meets for last time before becoming part of the new Association for Healthcare Foodservice (AHF). Read More
Colleges: An Apple a Day
Stanford Dining Uses iPhones to disseminate menu, nutrition info in real time. Read More
K-12 Schools: Local Food Day a Hit for Rural Pennsylvania District
Hamburg gravy, blueberry muffins, corn on the cob highlight area-sourced menu. Read More
A New Breed of Leader: 8 Leadership Qualities That Matter Most in the Real World
Bethel's area of expertise is leadership. She previously penned the bestselling Making a Difference: 12 Qualities That Make You a Leader (which begs the Read More
Aramark Debuts Student-Developed Burger Concept
Burger Studio lets customers design their own sandwiches on touch screen terminals. Read More
Slow Food Dinners Going Fast at Holy Cross
Students take a time-out from busy schedules for a real meal. Read More
Three Ohio Universities in C-store Co-op Deal
Miami U., Akron U. and Ohio U. combine to generate procurement savings in retail purchasing. Read More
Sodexo Opens Red Mango at 30 Rock
Site is first under new licensing agreement with frozen yogurt chain. Read More
Anaheim Convention Center Has Cows
Aramark has purchased a herd of cattle to provide free-range, all-natural beef to convention center. Read More
FM Agenda
OCTOBER American Dietetic Association (ADA) Food & Nutrition Conference/ExpoOctober 17 - 20Denver, COwww.eatright.org Michigan Restaurant ShowOctober Read More
In Brief
Sodexo has announced that it will source all of its contracted wild-caught seafood purchases in North America from Marine Stewardship Council (MSC)-certified Read More
Well Equipped
Well Equipped: Sanitation & Cleaning Equipment
Sanitation practices are becoming more sophisticated and technology is helping out. Read More
Food
Bowl Models
Customers discover adventure in a meal when tasty ingredients deliver comfort and convenience in a single bowl. Read More
Back of the House
Book Review: Everyday Indian: 100 Fast, Fresh and Healthy Recipes
by Bal Arneson, Whitecap Books; March 2009, Softcover: $29.95 With Bal Arneson's new cookbook, Everyday Indian: 100 Fast, Fresh, and Healthy Recipes, Read More
Kids' Menus: Yawn
Taking a look at kids' menus from the past four years, Mintel Menu Insights reports same-old, same-old selections. Chicken fingers steadily account for Read More
Menu Trendwatch
Menu TrendWatch: Vegging Out
Make your menu veggie friendly to ensure its widest possible appeal. Read More
The Top 7 Vegetarian Entrees in K-12
Most Popular Elementary School Vegetarian Entrees cheese or vegetable pizza peanut butter and jelly sandwich salads (e.g. chef salad with no meat) yogurt Read More
Departments
Green Spaces
Green Space: Learnings on the Sustainability Trail
Sustainability is a lot more complex, and a lot less intuitive, than is often assumed. Read More
Just Desserts
Birdmen of Alcatraz
The advocacy group PETA (People for the Ethical Treatment of Animals) recently contacted Virginia authorities about leasing a former correctional facility Read More
This Could Get Out of Hand If He Gets Much Older
A 40-year-old Seattle man celebrated the big four-oh with a numerically appropriate chowdown: a 40 course dinner he prepared himself with the help of Read More
The Brutality of NFL Training Camps
San Diego Chargers cornerback Antonio Cromartie was fined $2,500 (that's like you and me being fined $1.50) for complaining about the food served at the Read More
Industry News
JBS Buys Majority Stake in Pilgrim's Pride
Brazilian beef concern JBS SA has agreed to purchase a 64 percent stake in Pilgrim's Pride, the second largest US chicken producer that had been in Chapter Read More
CiniLittle Makes Changes at the Top
CiniLittle International, Inc., has named Ted Farrand President/COO succeeding Ron Kooser, effective March 29, 2010. Kooser will assume the role of CEO Read More
Veg Options for Campuses
This fall, Kellogg's and Chartwells have teamed up to introduce Fuel Up, which is designed to provide customers at Chartwells college/university accounts Read More
New CEO at Vollrath
Vollrath Co. has promoted COO Paul Bartelt to president/CEO, succeeding Tom Belot, who retired at the end of August. Belot joined Vollrath in 1978 as Read More
Foster Farms Acquires Mexican Food Units
Foster Farms has announced the acquisition of Fernando's and El Extremo Mexican foods brands from ConAgra. One of the original foodservice frozen Mexican Read More
Recipes In This Issue
Easy Lamb Creole Gumbo
YIELD: 6 to 8 servings 1 lb. American lamb leg or shoulder, cut into 1" cubes 3 Tbsps. all-purpose flour 2 Tbsps. oil Read More
Wild Alaska Seafood Paella
YIELD: 4 servings Generous pinch saffron strands 3 Tbsps. boiling water 2 Tbsps. olive oil 1 bunch spring onions, trimmed and chopped Read More
Chili-Stuffed Artichoke with Brie
YIELD: 6 servings 3 lbs. ground beef 1 yellow onion, chopped 1 Tbsp. chopped garlic Read More
Beijing Noodle Salad
YIELD: 4 servings 1 lb. Certified Angus Beef flat iron Kosher salt and pepper, as needed ½ lb. whole-wheat flour noodles, cooked ½ Tbsp. sesame oil Read More
Chicken Caesar Sauté
YIELD: 12 servings ¼ cup plus as needed olive oil 4 lbs. boneless chicken breast, cut into strips 2 Tbsps. minced garlic 1 50-oz. can cream-of-chicken soup Read More
Lemongrass Pork on Cool Rice Vermicelli with Herbs
YIELD: 4 to 6 servings 1 Tbsp. oyster sauce 2 tsps. fish sauce (nuoc mam) 1 Tbsp. vegetable oil Read More
Chicken Burrito Bowl
YIELD: 6 servings 1 Tbsp. ground cumin 2 Tbsps. chili powder ¼ tsp. ground cinnamon Read More
Italian Ravioli & Sausage Stew
YIELD: 12 servings 1 Tbsp. olive oil 3 cups chunks red bell pepper 3 cups chunks green bell pepper Read More
Szechwan Chili
YIELD: 24 servings 3 Tbsps. peanut oil 4½ lbs. ground beef or pork 9 oz. red bell pepper, medium dice Read More
Steak Sundae
YIELD: 24 servings 6 qts. prepared mashed potatoes 2 cups shredded sharp cheddar, divided 1¼ cups chopped green onion (green and white parts), divided Read More
Crab Mac & Cheese
YIELD: 4 entrée portions 8 oz. uncooked elbow macaroni or shell pasta Water, as needed 1 cup milk Read More
Naked Fajitarrito
YIELD: 12 servings 18 oz. frozen cooked fajita chicken-thigh meat ¾ cup enchilada sauce 1½ cups refried beans, warm Read More
SNC Chicken Potato Bowl
YIELD: 1 serving 4 oz. popcorn chicken bites 5 oz. whipped potatoes, warm Read More
Blueberry Dessert Pizza
YIELD: 2 PORTIONS 1 (10-inch) flour tortilla tsp. butter, softened 3 tsps. sugar, divided tsp. ground cinnamon cup whipped cream cheese cup fresh blueberries Read More
Vegetarian Sweet-Potato Chili
YIELD: 6 servings 1 cup chopped onion cup coarsely chopped green bell pepper cup coarsely chopped red bell pepper 1 cup chopped zucchini 1 cup peeled, Read More
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